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09/01/2017

Macro friendly Pumpkin pie loaf!

Advice from a
pumpkin: Be well-rounded. Get plenty of sunshine. Give thanks for life’s
bounty. Have thick skin. Keep growing. Be outstanding in your field. Think BIG!

Advice from a blonde: do all of the above, and eat all of the pumpkin!
High in fiber, potassium and vitamin-c AND ridiculously delish! Whilst it’s not
the easiest ingredient to purchase here in the UK it is most definitely worth
the hustle to get your hands on a couple of tins. I buy mine alongside
everything else in my life, on Amazon.

First step is to line a
loaf tray with kitchen parchment and set your oven to 180 Celsius

Second step is blend your
oats with the cinnamon and baking powder, depending on the size of your blender
you may want to do this is 2 batches. This is going to create a smooth oat
flour.

Third step is to combine
your pumpkin puree, syrup and eggs, before mixing in the oat flour mixture
giving it a real good elbow juicing mix.

Fourth step is to pour your
batter into the loaf tray and pop into the oven for 30 minutes after this the
most part of your loaf should be set, put it to the test by putting a skewer
into the middle of the loaf, if it comes out sticky you’ll need to cover the
loaf with foil and cook for another 5-10 minutes or so.

Once cooked take it out of
the oven and leave to cool for 15 minutes or so before attempting to take out
of the loaf tray.